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Choose Your Celebration

November 11 is not only a day to honor all veterans, but also the first day of Indian Summer and the feast day of St. Martin.

  • Veterans Day marks the World War I cease-fire in 1918. The U.S. Congress changed the name from Armistice Day to Veterans Day in 1954 to honor and celebrate all veterans who have served during peace or wartime.
  • Remembrance Day in Canada is a day primarily to honor veterans who have died in service to their country. Traditionally, poppies are worn in remembrance.
  • St. Martin is the patron saint of soldiers, tailors, and drunkards. Martin’s feast day coincides with the annual migration of geese in some parts and can be celebrated with a goose dinner.
  • Indian Summer is a period of warm weather following a cold spell or hard frost. For more than 200 years the Almanac has adhered to the saying "If All Saints brings out winter, St. Martin’s brings out Indian Summer." Indian Summer can occur between St. Martin’s Day and November 20.
     

Take a Peek

To mark your celebrations, take a look at our 2009 wall calendars: the illustrated Gardening Calendar, dramatic Weather Calendar, and beautifully photographed Country Calendar. Brand-new this year is 2009 Recipe Calendar featuring easy, delicious recipes that will quickly become family favorites.

The geese honked overhead
I ran to catch the skein
To watch them as they fled
In a long wavering line.

—May Sarton (1912–95)

Special Offer from The Old Farmer’s Almanac

Win a Weather Watcher’s Calendar!

Also, tell us when you think the snow will stick in your part of the country and share stories of your first snow experiences.

 

Great Almanac Giveaway

Check out this month’s prize from:
MaineGoodies.com


 

This Indian Summer Applesauce recipe has a wonderful homey aroma. Enjoy alone or try as a topping with your Sunday pancakes and waffles.

  • 4 quarts (1/2 peck) apples
  • 3 or 4 purple plums, pitted
  • 2 cups sugar
  • juice from 1/2 to 1 lemon, to taste
  • cinnamon
  • nutmeg

Wash and quarter apples and plums. (No need to peel or core apples.) Place in a large pot and add 2 cups water. Cover and boil until apples are soft and the peels are falling off. Add sugar. Simmer another couple of minutes, until sugar is dissolved. Pour by small amounts into a food mill or other sieve, and press out the applesauce, discarding peels, seeds, and cores. Stir lemon juice, cinnamon, and nutmeg into applesauce. Makes about 2 quarts.

For more recipes from Indian Pudding to Beef Stew visit the Almanac recipe library

If the geese on St. Martin’s Day stand on ice, they will walk in mud at Christmas.

It is good luck to spill wine on a tablecloth.

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